This book was super fun! I enjoyed many of the recipes. They were clear and the pictures were lovely! definitely recommend to all of you looking to try out your new pressure cooker. Pull it off the shelf, dust it off and buy this book!

Update: I've tried a lot of the recipes in the book and found some serious issues. 4 recipes were awful tasting: orange soy chicken, applesauce, chili, broccoli beef. They were a complete waste of my time: bland, uninspiring, and very tasteless. I also came across errors and issues (which may be corrected when this publishes): one recipe for the broccoli beef said to put the pressure cooker on 0 minutes (which looks like a typo and there is no explanation for beginners why that works). That same recipe also started with broccoli steaming but then never mentioned the broccoli again - when to add them into the recipe steps. I wasn't quite sure when to introduce it to the dish. With 3 recipes coming out awful, I'm done with the book. The only one I liked was for hearty pasta beef (aka chili mac).

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original review

When looking for a recipe book for my new pressure cooker, I was hoping for something that started with the basics: easy to make, simple directions, tips and cautions, and a clean presentation. I was new to pressure cookers and didn't want to be overwhelmed from the beginning while learning to make the most of this new appliance. Fortunately, this book was nearly everything I hoped to find, missing only images to make a perfect cookbook. The book is suitable for stove top and electronic cookers - tips/directions/notes are given to explain the differences and how you will approach the recipes for each.

The book has a simple and clean presentation. Chapters include ABCs of pressure cookers, pressure cookers for cooking perfection, breakfast, snacks and appetizers, vegetables and sides, seafood, poultry, beef/lamb/pork, beans/rice/pasta/grains, stews/soups/chilis, broths and sauces, desert, measurement conversions. The recipes aren't meant to be comprehensive and each chapter has around 8 recipes. But each recipe is a very common meal or food item that you can use as a litmus to ensure you are using your pressure cooker correctly.

Recipe examples include New Orleans BBQ shrimp, one pot chicken and rice, beef with broccoli, pulled pork sliders, spaghetti squash, stuffed mushrooms, feta and spinach artichoke dip, blueberry coffee cake, pepperoni pizza dip, garlic sesame chicken wings, and herbed asparagus.

Each recipe has a blue font italic title, a bar with time/allergy info/serving size, then a very short 1-2 sentences about the recipe in red italic font. Another bright yellow callout box makes finding prep time/cook time/pressure build time/ cooking/release time easy to find. I especially like that the recipes are honest about the time to make, which includes having to wait for the pot to heat up and then to slowly cool down and relieve pressure. Actual cooking time is often the shortest time for a recipe. After the yellow callout box are the ingredients. Then the numbered short steps. Cooking tips and per serving nutrition info (calories, fat, saturated fat, cholesterol, sodium, carbs, fiber, protein) are listed at the bottom. Tips include substitutions, cautions, and other info. Some recipes have ingredient tips (such as using different apples for applesauce or ground cinnamon instead of stick cinnamon).

The downside to this book is that there are only 3-4 photographs in the entire book. Since the recipes are simple and familiar, that isn't a deal breaker. But I always appreciate photographs, especially in a book targeted at beginners. I often had to look up terms such as a pressure cooker sling.

With the lack of photographs being the only reservation, this is an excellent book. It truly is written for beginners in a friendly way. The presentation is very reminiscent of old fashioned cookbooks like the old Betty Crocker ones, which is a nice touch. Reviewed from an advance reader copy provided by the publisher.When looking for a recipe book for my new pressure cooker, I was hoping for something that started with the basics: easy to make, simple directions, tips and cautions, and a clean presentation. I was new to pressure cookers and didn't want to be overwhelmed from the beginning while learning to make the most of this new appliance. Fortunately, this book was nearly everything I hoped to find, missing only images to make a perfect cookbook. The book is suitable for stove top and electronic cookers - tips/directions/notes are given to explain the differences and how you will approach the recipes for each.

The book has a simple and clean presentation. Chapters include ABCs of pressure cookers, pressure cookers for cooking perfection, breakfast, snacks and appetizers, vegetables and sides, seafood, poultry, beef/lamb/pork, beans/rice/pasta/grains, stews/soups/chilis, broths and sauces, desert, measurement conversions. The recipes aren't meant to be comprehensive and each chapter has around 8 recipes. But each recipe is a very common meal or food item that you can use as a litmus to ensure you are using your pressure cooker correctly.

Recipe examples include New Orleans BBQ shrimp, one pot chicken and rice, beef with broccoli, pulled pork sliders, spaghetti squash, stuffed mushrooms, feta and spinach artichoke dip, blueberry coffee cake, pepperoni pizza dip, garlic sesame chicken wings, and herbed asparagus.

Each recipe has a blue font italic title, a bar with time/allergy info/serving size, then a very short 1-2 sentences about the recipe in red italic font. Another bright yellow callout box makes finding prep time/cook time/pressure build time/ cooking/release time easy to find. I especially like that the recipes are honest about the time to make, which includes having to wait for the pot to heat up and then to slowly cool down and relieve pressure. Actual cooking time is often the shortest time for a recipe. After the yellow callout box are the ingredients. Then the numbered short steps. Cooking tips and per serving nutrition info (calories, fat, saturated fat, cholesterol, sodium, carbs, fiber, protein) are listed at the bottom. Tips include substitutions, cautions, and other info. Some recipes have ingredient tips (such as using different apples for applesauce or ground cinnamon instead of stick cinnamon).

The downside to this book is that there are only 3-4 photographs in the entire book. Since the recipes are simple and familiar, that isn't a deal breaker. But I always appreciate photographs, especially in a book targeted at beginners. I often had to look up terms such as a pressure cooker sling.

With the lack of photographs being the only reservation, this is an excellent book. It truly is written for beginners in a friendly way. The presentation is very reminiscent of old fashioned cookbooks like the old Betty Crocker ones, which is a nice touch. Reviewed from an advance reader copy provided by the publisher.

This is a good book for those who don't know how to use a pressure cooker as it goes into lots of details into how to operate it. I appreciate that it also has instructions for stovetop models, as that's what I used for years before breaking down and getting my Instant Pot and they work well. The recipes are very "standard American diet" sort of recipes, the sort that you'd see in a 1980's cookbook as much as a modern one... shrimp scampi, cinnamon applesauce, chicken piccata, salisbury steak, stuffed bell peppers, ginger soy salmon, stuffed mushrooms, etc. A lot of them struck me as recipes that work much better on the stovetop or in the oven. Many require special pans and accessories, like the ham and cheese egg bites recipe that starts out telling me to spray a silicone egg mold. I'm supposed to have a silicone egg mold? I have a lot of gadgets, but I don't have enough for most pressure cooker cookbooks. Expect to buy lots of trivets, specially sized bowls and pans, etc. for most of these cookbooks.

Nutritional information is provided for each recipe, which I appreciate. Very few photos are provided. The recipes are not very suitable for folks on special diets like vegetarian, gluten free or paleo, as they rely heavily on meat, wheat, sugar and dairy. Substitutions are not offered.

It'll still be a good fit for people who just want a standard American cookbook of fun recipes to use with a new pressure cooker.

I read a temporary digital ARC of this book for the purpose of review.

The book starts with background info on pressure cooking, stovetop and electric cookers, and the steps in the cooking process using these. Chapters cover recipes for breakfast, snacks/appetizers, vegetables and sides, seafood, poultry, beef/pork/lamb, beans/rice/pasta/grains, stews/soups/Chili's, broths and sauces, and dessert. The recipes include a time chart showing prep and total cook time (broken out by pressure build, pressure cook, and pressure release). Ingredients seem standard. Recipes also have cooking tips and nutritional info.
None of the chapters had more than right recipes, which I felt was quite short. Each chapter starts with a photo of one recipe, but those are the only photos. The book is pretty basic and a good starting point, but I would have preferred more recipes and definitely additional photos.
I received an ARC in exchange for an honest review.

I received a complimentary review copy of #PressureCookerCookbookforBeginners from #NetGalley

This book starts with a general introduction explaining the benefits and functions of pressure cookers, including an illustrated labeled diagram of the different parts, how to select the ideal stovetop or electric model for your needs, how to make the most of your new appliance, "Do's and Dont's", and maintenance. Then there's a chapter with general information on stocking your kitchen, tools and accessories to consider using, and instructions for using the pressure cooker.

The rest of the book is a collection of recipes grouped by category. Each has basic prep and cooking instructions, tips, and nutrition facts. There are photos of a few meals before each chapter and in the introduction sections, but the book does not include photos of every finished meal. Overall, this is a great book for people new to pressure cookers.

This is, without a doubt, the BEST pressure cooker book I have come across yet. I am new to the pressure cooker game and still trying to figure out how to use mine, and that is the target audience of this book.

The first few chapters of the book are devoted to the how's and why's of pressure cookers, their history, and the different brands on the market. I am so glad this is not a branded pressure cooker book as I don't have the most popular one that all the books seem to be geared to.

Now, onto the recipes. If you an experienced pressure cooker user, you probably have these down pat. For a newbie like me, they are PERFECT. Oatmeal, queso, dips, wings, meatballs, steamed veggies, and more! Simple, classic foods.

I try to avoid buying too many cookbooks but I am getting a hard copy of this one. I definitely recommend it to anyone who is new to pressure cooking.

This was a great resource for those of us that do not enjoy cooking and want easy meals that we can put in the instant pot and forget about until they are ready. I will be using my pressure cooker a lot more now that I have found so many delicious recipes in this book!

As a new pressure cooker user, this cookbook has the perfect combination of easy but useful recipes! I would cook 75% of these! While some could be done in normal cooking methods, I love the ease of using an instant pot. I love how detailed it is about what buttons to use and for how long. It makes it very user friendly! I am excited to test these out in the coming weeks!